The Real Cheesiest Mac N' Cheese (With a Kick!)

MAJOR COMFORT FOOD! This recipe is from Carnation's website. It is VERY cheesy, VERY dense and VERY creamy! It previously had only 2 cups of noodles, but no one would touch it without more over here.You can just use 2 cups if you'd like, everyone but me wanted more noodles, however. I just love cheese.*lol*

• Ready In: 40 mins
• Serves: 4
• Yields: 2 cup servings

Ingredients

• 2 1⁄2 cups  uncooked elbow macaroni
• 2  cups  shredded sharp cheddar cheese
• 2  cups  shredded monterey jack pepper cheese
• 1 1⁄2 cups evaporated milk
• 1⁄2 cup  shredded parmesan cheese (divided)
• 1⁄2 teaspoon black pepper
•  salt (the cheese makes it salty already)
•  butter or   cooking spray
• 2  cups  vegetables (optional)

Directions

1. Preheat over to 350°F.
2. Lightly grease a 2 1/2 quart casserole.
3. Boil the macaroni, cooking according to the package and drain.
4. Combine the pasta, shredded cheddar and Pepper jack cheese, evaporated milk, and pepper in the casserole. Top with parmesan cheese.
5. Cover and bake for 20 minutes.
6. Uncover and bake another 10 minutes, or lightly brown.
7. Let it cool for a few minutes before serving. Enjoy with a yummy salad!
8. NOTE: You can use Monterey Jack cheese in the place of Pepper Jack if you don't like spicy food.